FDSC 4010 - Concepts of Food Product Development

(CU-SBY)

Fall. 2 credits. Letter grades only.

Prerequisite: FDSC 3940, FDSC 4170, and FDSC 4210 or permission of instructor. Enrollment limited to: seniors. Co-meets with FDSC 5010.

O. Padilla-Zakour.

Introduction to topics and events sequence that provide the foundation for development of new food products, building upon knowledge acquired from other food science courses. The course allows students to integrate and apply basic concepts into case-based learning experiences to enhance professional skills, utilizing individual assessments and team-work assignments.

Outcome 1: Evaluate the complexities/intricacies governing the development of new and improved food products.

Outcome 2: Apply food science and marketing principles to the food product development process.

Outcome 3: Demonstrate awareness of the variety of product testing protocols available to evaluate food product quality and consumer acceptance.

Outcome 4: Identify challenges associated with various sourcing ingredients, manufacturing venues and distribution channels and diverse consumer preferences and needs.

Outcome 5: Effectively utilize synergistic team-work to solve problems, enhance critical thinking, include diverse viewpoints, and strengthen communication skills.

Outcome 6: Identify and apply appropriate food regulations and safety measures to ensure the safety of new products.

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